Tender Garlic-Herb Roasted Beef

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Garlic-Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Tender Garlic-Herb Roasted Beef

Succulent lean beef roasted with aromatic garlic and fresh rosemary, served alongside crisp asparagus and golden baby potatoes for a satisfying, nutrient-dense meal.

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NUTRITION

485kcal
Protein
49.5g
Fat
22.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef top round roast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Baby potatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together half of the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Pat the beef roast dry with a paper towel and rub the herb-garlic mixture evenly over all sides of the meat.

  • 4

    Halve the baby potatoes and toss them in a bowl with the remaining olive oil and a small pinch of salt.

  • 5

    Place the beef and the potatoes on the prepared baking sheet and roast for 15 minutes.

  • 6

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing them quickly in the pan juices.

  • 7

    Continue roasting for another 10-12 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

  • 8

    Remove from the oven and let the beef rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

Tender Garlic-Herb Roasted Beef

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Garlic-Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Tender Garlic-Herb Roasted Beef

Succulent lean beef roasted with aromatic garlic and fresh rosemary, served alongside crisp asparagus and golden baby potatoes for a satisfying, nutrient-dense meal.

NUTRITION

485kcal
Protein
49.5g
Fat
22.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef top round roast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Baby potatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together half of the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Pat the beef roast dry with a paper towel and rub the herb-garlic mixture evenly over all sides of the meat.

  • 4

    Halve the baby potatoes and toss them in a bowl with the remaining olive oil and a small pinch of salt.

  • 5

    Place the beef and the potatoes on the prepared baking sheet and roast for 15 minutes.

  • 6

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing them quickly in the pan juices.

  • 7

    Continue roasting for another 10-12 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

  • 8

    Remove from the oven and let the beef rest on a cutting board for at least 5 minutes before slicing thinly against the grain.